Avgolemono Soup (Greek Lemon Chicken Soup)
Serves 2 as a main course or 4 as a first course
4 cups chicken broth
1 cup cooked long-grain or short-grain white rice
Zest of one lemon, about 1 tbsp
Juice of one lemon, about 1/4 cup
Salt, to taste
1. In a saucepan, heat broth and rice over medium heat. Bring to a boil and simmer for 5 minutes.
2. Whisk together the eggs, lemon zest, and juice in a mixing bowl. Slowly pour about a cup of broth into the eggs, and whisk to combine.
3. Remove the pot from the heat, and slowly pour the warmed egg mixture into the soup. Whisk until well combined. Season the soup with salt, to taste. Serve immediately or reheat very gently to prevent curdling.